Mathri is a quintessential Indian teatime snack. It is crispy, savory and a perfect companion for a cup of tea. This Mathri Recipe is super tasty, with a hint of crushed fenugreek leaves, and a warm taste of carom seeds. Methi Mathri offers a tremendous amount of flavor that you wouldn’t expect from a simple homemade snack.
What is Mathri?
Mathri is an Indian style savory biscuit or a snack. It is a flaky, vegan cracker native to the North West region of India. Mathri is a dry snack that can be easily prepared in advance and stored for months at room temperature.
There are different flavors of mathri available in North India – methi mathri, masala mathri, ajwain mathri, or plain mathri. One can serve mathri for snacks with the chutney/pickle and a cup of chai.
Methi Mathri Recipe…
The Methi Mathri Recipe comes from my mother’s recipe journal. And she is the perfectionist when it comes to making mathri. The entire batch is of equal size, perfectly fried at the right temperature and subtly flavored. There is this pleasing aroma of dried fenugreek to it along with the crispness provided by semolina.
With much ease, she prepares a large batch of a kilogram or so. And packs it with some love for the globe trotters like us, who often celebrate festivals away from home. These Methi Mathri from her kitchen often make me feel close to her and taste the essence of her artisanal cooking.
Even after the festive air settles down, these methi mathri taste good with the evening tea.
More Indian Teatime Snack Recipes:
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Methi Mathri Recipe
- 1 Cup all-purpose flour (maida)
- 1/4 Cup semolina (rava/suji)
- 1/4 Cup refined oil or any flavorless oil
- 1/4 Cup dried fenugreek leaves (kasuri methi)
- Salt to taste
- 1 teaspoon carom seeds (ajwain)
- 1/4 Cup water, at room temperature
- Oil for deep frying
Prepare Mathri Dough:
- In a large mixing bowl, combine together flour, semolina, ajwain, kasuri methi, oil and salt.
- Combine the ingredients using your fingers. The mixture should resemble fine bread crumbs. Add water, one tablespoon at a time, and knead a stiff yet pliable dough. Knead the dough for 5 minutes.
- Keep the dough aside for 15 minutes covered with a wet muslin cloth.
- Now to shape the mathri, divide the dough into equal size small balls and flatten them with your fingers or palm to form a tiny disc. Do not press the disc too hard. It would reduce the thickness of the mathri. Similarly, shape all the mathri.
- Meanwhile, heat oil for deep frying in a heavy-bottomed pan over medium flame.
- As the oil reaches the desired temperature, reduce the heat to low. Place 6-8 mathri at a time based on the size of the vessel and fry till golden brown, flip at regular intervals and cook evenly from both sides.
- Increase the heat to medium-high towards the end of the cooking process and when the mathris attain a golden shade
- Transfer the fried mathri to a metal sieve or colander lined with a paper towel. Similarly, fry the mathri in small batches.
- Allow mathri to cool down completely before storing it. Store in an airtight container at room temperature.